Pages

Search This Blog

Tuesday, 27 September 2011

Guvar (Cluster beans) and Potato Curry

Guvar are
also called cluster beans and available fresh in most Asian grocers. They also sell a ready prepared frozen
version which is handy to keep in the freezer. I make this curry regularly but never
thought to post the recipe until a phone call from a very close family member
was asking me on how to cook guvar bateta nu shak (Guvar potato curry). As I explained the dish to this person – I
decided to include the recipe in my blog.
This one is for you – You know who you are!!

Curry
made using fresh guvar is the best.
Cooking time for guvar is difficult to judge as fresh tender guvar cooks
a lot faster than older guvar. My tip would be to check and allow it to cook
until it gets soft. If it takes too long
to cook - you can add a pinch of soda bicarbonate to help with the cooking
process. Several of my
friends cook this in the pressure cooker but I prefer to cook them slowly on the
cooker top. This may take a bit longer but it allows all the spices to blend in and doesn’t over-cook the
guvar.

Ingredients for 4 servings

4 cups of
cut and prepared guvar

1 cup of
potatoes diced

2-3
tablespoons of cooking oil (I used sunflower oil)

1
teaspoon ajwain (also called ajma or carom seeds)

1 teaspoon
salt

1
teaspoon chilly powder

2
teaspoon of dhana jiru (mixture of cumin and coriander powder)

2-3
cloves of blended garlic

1 cup of
blended tomatoes ( you can use fresh or tinned)

Pinch of soda
bicarbonate (only use if the guvar isn’t tender)

1
tablespoon lemon juice and 1 tablespoon jaggery – This is optional. If you like your curry sweet and sour, you
can add this at the end of your cooking.

fresh coriander for garnishing (optional)

Method

To prepare the guvar, trim the
top and bottom of the guvar and cut then into small pieces. Traditionally women just did this by
hand but you can use a knife if you find it easier. If the guvar isn’t
tender, you may have to remove the hard fibrous ends that come off when
you chop the ends.

2. Heat the oil and add in the
ajwain seeds. Ajwain adds a lovely
fragrance to the guvar but it also helps with digestion.3. Once the ajwain go dark, add
the washed potatoes and guvar .

4. Add the garlic, salt,
turmeric, chilly powder and dhana jiru.

5. Stir well and allow to cook
for a minute.

6. Add 3 cups of warm water,
cover the saucepan and allow this to cook for 10 minutes on medium heat.

7. Stir the curry and check that the guvar has softened. If not give it another 5-10 minutes.

8. Once the guvar softens, add
the tomatoes and allow to cook for 2-3 minutes.

9. You can garnish the curry with coriander if you wish to. Adding potatoes to the guvar makes the gravy nice and smooth. Serve this curry hot with chappatis.

If you enjoy reading my blog, please click on Follow or become a fan of my page on Facebook or follow me on Twitter.

this guwar recipe looks easy to make.. i will buy this when i am next at an indian grocer. i am interested in sargawa nu shaak (drumsticks)which mum used to prepare, is it possible to put that on your blog please?

I thank you for taking the time to visit my blog and posting a comment. I genuinely appreciate comments like yours on my blog and I hope you will visit again. Leave me your contact details if you would like me to visit your blog. Any comments without contact details will be sent to the Spam box. Any comments with back links will also be sent to the Spam Box. Any rude comments will be reported to Google.